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GIANT Single-Serving Cookies: 3 Different Flavors!

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Hi Bold Bakers!

Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big and Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.

I have 3 amazing single-serving cookies – a classic Chocolate Chip Cookie, Soft Sugar Cookie, and  a Double Chocolate Chip Cookie 

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Cookie Recipe for 1 – Bigger Bolder Baking

These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.

I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy

A Classic Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!

4.9 from 40 reviews
Giant Chocolate Chip Cookie (Single-Serving Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tbsp (1oz/30g) butter
  • 3 Tbsp light-brown sugar
  • 1 pinch salt
  • 1 tbsp whisked egg*
  • ¼ tsp vanilla extract
  • 5 tbsp all-purpose flour
  • ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
  • 4 tbsp chocolate chips (I use dark chocolate)
Instructions
  1. Preheat oven to 350oF (180oC).
  2. Place butter in a microwave safe mixing bowl and melt
  3. To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
  4. Mix in the chocolate chips.
  5. Shape dough into a 3-inch disk on parchment paper lined baking sheet
  6. Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
  7. Serve warm or allow to cool on a wire rack then store in an airtight container.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

 

Buttery Soft Sugar Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Sugar Cookie Recipe for 1 – Bigger Bolder Baking

This recipe is a soft sugar cookie, not a crispy cookie. Also I get to add sprinkles, which makes everything better. I love this cookie especially for around the holiday season.

4.9 from 40 reviews
Giant Sugar Cookie (Single-Serving Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tbsp (1oz/30g) butter, softened to room temperature
  • 3 Tbsp sugar
  • 2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
  • ½ tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • ¼ tsp baking soda
  • Pinch of salt
  • ¼ tsp cream of tartar
  • 2 Tbsp sprinkles
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a bowl, mix the butter and sugar together until creamed.
  3. Mix in the egg and vanilla.
  4. Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix. You will notice this is a soft dough
  5. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
  6. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
  7. *To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.

 

Double Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Double Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This next cookie is my absolute favorite cookie EVER! It’s like eating a fudge brownie and a cookie at the same time. It is best eaten warm and this cookie will definitely curb your sweet tooth.

4.9 from 40 reviews
Giant Double Chocolate Chip Cookie (Single-Serving Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed light brown sugar (or dark brown)
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
  • ½ teaspoon vanilla extract (optional)
  • 4 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 4 tbsp chocolate chips (or semi-sweet chocolate chips)
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a medium size bowl, mix the softened butter and sugars together until creamed.
  3. Mix in the egg and vanilla.
  4. In that bowl, mix the flour, cocoa powder, baking soda, and salt.
  5. Fold in ¼ cup chocolate chips. You will notice this is a soft dough
  6. Place the dough in the center of the baking sheet and mold into a tall ball 3 inches wide.
  7. Dot the top of the cookie with some chocolate chips too if you wish
  8. Bake for 15-16 minutes. don’t go over 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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345 Comments

  1. Gurpreet on August 4, 2017 at 12:24 am

    Hello Gemma, what can i use instead of egg in giant single serving cookie?

    • Gemma Stafford on August 4, 2017 at 1:19 am

      hi there,
      Check out the egg substitute chart here on the website.
      Get to know flax eggs, these are really useful for this type of recipe,
      Gemma 🙂

  2. Alex LeBlanc on July 14, 2017 at 7:35 pm

    Hi Gemma, I made the double chocolate and the chocolate chip cookie and they turned out great. When I was making the chocolate chip cookie I was watching your salted caramel brownie trifle and I thought what a great idea to make a chocolate chip cookie trifle with chocolate pudding or even cookie butter. Maybe a new bigger bolder baking idea? ?

    • Gemma Stafford on July 15, 2017 at 2:40 am

      Hi Alex,
      A very bold idea indeed! I will add it to my ‘to try’ list. Thank you, you are creative,
      Gemma 🙂

  3. Tina on June 26, 2017 at 8:15 pm

    I only have baking soda not baking powder nor cream of tartar. Would i still be able to make this cookie? Is there a substitute?

    • Gemma Stafford on June 27, 2017 at 9:52 am

      Hi Tina,

      So just so you know using just baking soda will give you a very different cookie. I tried it and it won’t rise much.

  4. aiden on June 9, 2017 at 4:53 am

    hi gemma
    aiden here

    when i added my blue sprinkles theyy started to bleed how?
    the dough was to soft so if i keep it in the fridge will it be okay?
    well gemma i passed my exams so i am so happy today to make
    a giant cookie for me.

    • Gemma Stafford on June 10, 2017 at 4:35 am

      Hello Aiden,
      Well done you! You certainly deserve a treat now, and a happy holiday from school too, good job, keep it up!
      Yes, you can keep the dough in the fridge to firm it up. Colors do sometimes bleed, in a soft dough especialy. I do not know why your dough was so soft, were the ingredients the same as in the recipe?
      Gemma 🙂

      • aiden on June 11, 2017 at 1:33 am

        hi gemma my cookie came out so gooey and chewy in the middle like a fudge brownie texture.
        it was yummy’

        • Gemma Stafford on June 11, 2017 at 1:41 am

          Hi aiden, that is so good to hear, well done you, you deserved it!
          Gemma 🙂

      • Aiden on June 11, 2017 at 5:51 am

        Gemma can I substitude eggs with bannana in my lava cake

        • Gemma Stafford on June 12, 2017 at 2:18 am

          Hi Aiden,
          No, lava cake relies on egg. There are some recipes online which say you can do it without, but I am not convinced,
          Gemma 🙂

  5. Betty on June 5, 2017 at 6:45 pm

    Hi Gemma,
    I tried the chocolate chip cookie but the cookie did not spread out. What happened?

    • Gemma Stafford on June 5, 2017 at 9:04 pm

      Hmm, I would say just double check the recipe to make sure that is write. Sometimes if you don’t mix the butter and sugar enough this can happen. Butter has to be soft and at room temperature.

      Hope this helps.
      Gemma.

      • Betty on June 6, 2017 at 12:52 pm

        Hi again,
        The recipe says the butter for the chocolate chip cookie dough should be melted? So what do you mean by room temperature?
        Thanks in advance
        Betty

        • Gemma Stafford on June 6, 2017 at 6:12 pm

          oh sorry, my mistake. then I’m miffed as to why it didn’t spread out.

          Don’t be discouraged though, try again and hopefully it spreads. 🙂

  6. Lovely Queen on June 2, 2017 at 5:20 am

    Hi Gemma

    So i try the double chocolate one but the butter+sugar and egg won’t mix together, help me Gemma 🙁

    • Gemma Stafford on June 3, 2017 at 2:50 am

      Hi there,
      add in a little flour, this will bond the ingredients.
      When you cream the butter and sugar you do it until it is light in color, then you can beat in the eggs. I like to beat the eggs first and add it a little at a time for best results. but all is not lost, carry on, add the remaining ingredients and bake!
      Gemma 🙂

  7. niv89 on May 24, 2017 at 5:04 am

    Hi Gemma, lovely recipes and videos! I have noticed a few comments regarding the baking soda/cream of tartar vs baking powder. If I choose to use the baking powder would I need to use 1/2 teaspoon as the recipe calls for 1/4 teaspoon of cream of tartar and 1/4 teaspoon of baking soda.

    • Gemma Stafford on May 25, 2017 at 3:55 am

      Hi there,
      The suggested mix is 1:2. That is one part bicarbonate to two parts cream of tartar.
      The cream of tartar can be reduces for some recipes if you find it too acidic.
      A teaspoon of cornstarch is sometimes added too to reduce the acidity.
      hope this helps,
      Gemma 🙂

  8. Nha vo on May 21, 2017 at 5:04 pm

    Hi, I’ve made the sugar cookie twice. The first time it came out good, but a cake texture(didn’t spread as much). But was delicious. I tried to double the recipe the second time, but it came out really bitter. What happened? Thanks! Love ur recipes!

    • Gemma Stafford on May 22, 2017 at 3:32 pm

      Hi,

      bitter usually means too much baking soda. It causes a chemical reaction. Next time make sure to level the measuring spoon and remember less is more with raising against 🙂

  9. Amy Nicole Cantrell on May 13, 2017 at 9:37 pm

    I just made, and devoured the “Double Chocolate Chip Cookie”. And it was beyond delicious and certainly satisfied my late Saturday night craving for chocolate! I had never heard of cookies for one but, now that I have discovered Gemma’s recipes for them I know I am going to go crazy “testing” them all, you know, just to check if they are good, haha! Luckily my son is a cookie fanatic also, so maybe I can make two instead of one at least sometimes 😀

    Thank you so much for the AMAZING recipes, Gemma!

    • Gemma Stafford on May 14, 2017 at 2:09 am

      Hi Amy,
      haha! I think you could share one of these too, if you really want to of course!
      I am happy that you found this recipe useful. now to get your son making these for you! Happy Mother’s day,
      Gemma 🙂

  10. Akihina Asami on May 12, 2017 at 5:29 am

    I baked the classic chocolate chip cookie and it just won’t harden in the oven. All the cookie fell apart. Is there something wrong with it?

    • Gemma Stafford on May 14, 2017 at 3:30 am

      I think you changed something in the recipe Akihina!
      Can you tell me what you used,
      Gemma 🙂

  11. Paweł Romanowski on April 4, 2017 at 2:03 pm

    Hi Gemma,

    Thank you for this recipe. The double chocolate ones turned out amazing. I was surprised though when the chocolate chip one turned out a bit powdery? And the middle didn’t ‘sink’ . Did I do anything wrong?

    Thank you

    Pawel

    • Gemma Stafford on April 4, 2017 at 4:36 pm

      Hi Pawel,

      So I think by crumbly you mean cakey?? more soft like a cake than a cookie?

      If so check what raising agent you used. Baking powder does this. The recipe calls for baking soda which is what makes it gooey and sink in the middle.

      I’m sure you did it right but just check your rating agent.:)

  12. Astrid on April 3, 2017 at 2:52 am

    Dear Gemma

    I am vegan and wondered if i could use a flex egg in this recipe.

    Best regards from the Netherlands

    • Gemma Stafford on April 3, 2017 at 6:27 am

      Hi Astrid,
      Yes, I do believe this will work well for you,
      Gemma 🙂

  13. Khansa Zaina on March 22, 2017 at 8:27 am

    Hi gemma!
    I make the chocolate chip cookie one & turned out great!! I ate this with glass of cold milk and taste AMAZING! I like it…. by the way I wanna tried the double choc chip one and my cocoa powder is really dark and I use palm sugar instead brown sugar (& I now brown sugar much sweet than palm sugar), because it’s really expensive in indonesia, and my cookie turned really bitter and no sweet at all.. and I use really heaping table spoon of palm sugar and same, no sweet at all

    • Gemma Stafford on March 22, 2017 at 9:51 am

      Ah! that is too bad!
      The cocoa is right, it should be very dark, and a little bitter.
      You can change up the sugar to a white granulated one, if that works better for you.
      Good job on the chocolate chip one, nothing as nice a milk and cookies!
      Gemma 🙂

  14. sbishnoi88 on March 14, 2017 at 2:17 pm

    That double chocolate chip cookie is UNREAL. Made one last night to surprise my boyfriend for his birthday at midnight 🙂 served it warm with a dollop of vanilla whipped cream!

    • Gemma Stafford on March 15, 2017 at 4:02 am

      Hi there,
      YUM! That was a lovely treat, well done you,
      Gemma 🙂

  15. Khansa Zaina on March 7, 2017 at 7:45 am

    Hi gemma!
    Why in the video you just use baking powder and in the recipe use baking soda and cream of tartar (sugar cookie) 🙂

    • Gemma Stafford on March 7, 2017 at 8:09 am

      Hi there,
      This is the same thing! Baking powder is a balance of bicarbonate of soda and cream of tartar, I tend to use this, but some people cannot find cream of tartar, and I need you to know that there is no difference,
      Gemma 🙂

  16. sbishnoi88 on February 8, 2017 at 1:52 am

    Can’t wait to try this!! Can I adjust the recipe so the whole cookie is soft, rather than just the center? Unfortunately I’m not crazy about super crispy cookies 🙁

    • Gemma Stafford on February 9, 2017 at 6:49 am

      Haha! me too, I love a soft and chewy cookie. This is such an American thing, were I grew up cookies (biscuits) are always crisp!
      Gemma 🙂

  17. Kulsum Monis on February 7, 2017 at 11:31 am

    Hiiii gemma i tried the sugar cookie and that was soo soft cause of that it was not tasting like a cookie but the tast was good

    • Gemma Stafford on February 9, 2017 at 6:56 am

      Hi there,
      It sounds like it was under-baked! A few more minutes in the oven will crisp it up. Do try this again, when it is right it will feel firm to the touch,
      Gemma 🙂

  18. Sindhura on January 6, 2017 at 1:25 am

    Hey gemma , for the sugar cookies , u use baking powder in the video , but its different in the recipe here. You ask us to use baking soda and cream of tartar . Does that make any difference ? What exactly do we use. By the way , I love all ur recipes. I am waiting for ur reply , so I can try them asap . 🙂

    • Gemma Stafford on January 7, 2017 at 2:49 am

      Hi there Sindhura, bicarbonate of soda plus cream of tartar is the same as baking powder – this is the balancing act between an acid and an alkaline, which allows the other ingredients to rise for a good result, the science of baking really.
      You use whichever is easier for you, just get the quantity right,
      Gemma 🙂

  19. Renae on December 4, 2016 at 12:46 pm

    Hi Gemma!
    I was wondering are the temperatures you have listed (180 degrees C) are they for a fan forced oven? If not, what temperature in a fan forced oven can I use to bake?

    Thank you

    • Gemma Stafford on December 5, 2016 at 1:29 am

      Hi there,
      I hardly ever adjust for the fan oven, though in theory you should. About 10 degrees down is the usual suggestion. I prefer to shorten the baking time, so keep an eye on this. You really should check your bake about 10 mins in, when the food has firmed up as every oven tends to behave in its’ own way, for some reason!
      Gemma 🙂

  20. Ruby Leaflin on December 3, 2016 at 1:30 pm

    hi gemma can i substitute the egg with apple sauce

    • Gemma Stafford on December 4, 2016 at 3:28 am

      Hi there,
      Yes, check out the egg substitute chart here on the website, Gemma 🙂

  21. Nana Osei-Tutu on November 27, 2016 at 8:32 pm

    Oh Gemma, I love these recipes so much, they make my day! Will you please make more soon please?

  22. GVS on November 14, 2016 at 8:28 am

    Hi gemma
    Can I use vegetable oil as a substitute for butter? If so, what will the quantity be in ml? Thank you

    • Gemma Stafford on November 15, 2016 at 4:06 am

      I would not suggest this, butter will be better, Gemma 🙂

  23. salma hassan on October 6, 2016 at 1:14 pm

    hey
    first ur amazing person and ur cooking is so good and i have fun when i watch u cooking 😀
    i would like to ask you some questions
    the cookies when i make them they are so soft i can’t hold it , i have to grab it with the spatula to put it in the sheet .
    the other thing in the Chocolate Chip Cookie there is a bad taste in it and i cant find out from what , can u help me (i use dark brown sugar )
    all the cookies don’t have that crack like urs but its soft from the in and crunchy from the out side , so its fine or i am using wrong way
    thank you 😀

    • Gemma Stafford on October 7, 2016 at 9:02 am

      Hi Salma,
      first of all thank you for being with us.
      These are cookies as they like them here in the US, that is crisp on the outside, and soft in the center. if you prefer a crisper cookie you can flatten the a little more, and bake a little longer.
      Dark brown sugar is strong, it is full of molasses, that may be what you do not like. Next time you can mix 1/2 dark brown sugar with 1/2 white, and this will be more like a light brown sugar.
      All cookies are soft when just baked. allow them to rest for a few minutes, but lift them before they get cold.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  24. Trina Bautista on September 24, 2016 at 7:01 am

    Hi Gemma,
    I love watching your videos, I always take time to watch it, actually it’s my stress reliever ? i have tried baking your cinnamon roll and carrot cake recipe. My family liked it, in fact im going to bake carrot cake again tomorrow as requested by my husband. And I will try to make your Giant-single serving cookie: 3 different flavors for my children. I hope you feature a bigger serving of the cookies at least 2 dozen in the future ? … please continue to inspire us with your simple yet delicious recipes…. more power and may you be blessed more! ❤❤❤

    • Gemma Stafford on September 25, 2016 at 3:38 am

      Hi Trina,
      you can multiply up this recipe to make a batch. Do however write it down and double check it to be sure it is accurate. There are also other cookie recipes here on the website (http://www.biggerbolderbaking.com/?s=cookies) Gemma 🙂 I am delighted that you are finding my recipes useful,
      Gemma 🙂

      • Trina on September 25, 2016 at 6:18 pm

        Thank you Gemma, I appreciate sooo much your very fast reply, i made the carrot cake and cookies yesterday and my family liked it. Your cookie recipe is very good and delicious. I will do more in the coming weekend. Thank you verry much!!!

        • Gemma Stafford on September 26, 2016 at 2:55 am

          Good to hear, thank you 🙂

  25. Unitato on September 1, 2016 at 2:11 am

    Hi. So I’ve made these before and love them (especially the choco chip cookie) but I was wondering if you could freeze this dough so you can bake it off whenever you want? thanks in advance! 🙂

    • Gemma Stafford on September 2, 2016 at 2:03 am

      This is a great question! Yes you can, it is ideal for this. I roll it into a sausage shape, then wrap it really well in cling wrap or foil before I freeze this,thren you can cut it to size and BAKE!!
      Gemma 🙂

  26. Mayeve on August 23, 2016 at 12:22 am

    Hi Gemma, I love this recipe of giant chocolate chip cookie, it’s so delicious. I just wanted to know if I were to make twenty five of normal size cookies, how many times should I make of this recipe, and how long I should bake them for at how many degrees.

    Thank you!

    • Gemma Stafford on August 23, 2016 at 1:23 am

      Hi Mayeve,
      If you multiply this recipe by 4 you should get two dozen or so cookies, depending on how big you form them. Remember these are double cookies, so you need twice that number of individual cookies.
      Then you will bake them at the same temperature, for about 10 – 15 mins. you will need to keep an eye on them as every oven behaves differently. Do not overload the oven so that the heat is well distributed, I suggest two trays at a time. Have your oven preheated too to give them a good start 🙂
      Gemma

      • Mayeve on August 24, 2016 at 9:04 pm

        Thank you!

  27. Chunky Monkey on August 19, 2016 at 9:05 am

    This chocolate chip cookie recipe seems great and there is only one thing stopping me from making it, the butter part. Do I melt butter and then measure 2 tablespoons or measure 2 tablespoons then melt the butter? By the way I love your videos, my brother and I really enjoy watching them!

    • Gemma Stafford on August 19, 2016 at 12:46 pm

      Hi there,
      if you are worried about this measure it, from a block of butter, cold not melted.
      Some butter packs show measurements, depending on where you live.
      Gemma 🙂

      • Chunky Monkey on August 19, 2016 at 7:05 pm

        Hey Gemma ,
        I really appreciate the quick reply.? I live in Canada where our butter packs show the measurements in cups so I am honestly really clueless on what to do at this point. Anything else I could possibly try?

        • Gemma Stafford on August 20, 2016 at 5:14 am

          So! Butter: in the US it comes in sticks, which each weigh 4 oz, so 1/4 of one of these will be one ounce.
          In Ireland the butter comes in 8 oz and 16 oz blocks. I just know now where to mark it – into 4 oz, then 2 oz, then 1 oz. It is easy when you know the weight of the block. tubs of ‘butter’ are not really butter, but generally they come in 8 oz packs, which you can halve back in the same way 🙂

  28. Nehla on August 14, 2016 at 12:13 pm

    Is it possible to use salty butter in the sugar cookies if yes than do we still have to put a pinch of salt+love your recipes and please answer fast because my grandMA is so excited to make them
    ????⭐?

    • Gemma Stafford on August 15, 2016 at 2:01 am

      Hi Nehla,
      Yes it is! this is the only butter I used when I was growing up as it is the usual one in Ireland. A little extra salt then improves the flavor.
      I do hope you have fun making these with your Grandma,
      Gemma 🙂

  29. Audrey on August 13, 2016 at 9:51 pm

    Hi Gemma,
    I’m planning to make the chocolate chip cookie today, but I don’t have parchment paper on hand, so can I use aluminum foil instead? Also, can I use dark brown sugar instead of light brown? I’m a newbie at baking and this channel has offered me so much 🙂

    Thanks for being big and bold!

    • Gemma Stafford on August 14, 2016 at 2:17 am

      Hi Audrey,
      i am happy that you are getting into the kitchen to bake.
      If you do not have parchment you can butter your pan, scatter some flour over it and shake off the excess. This will do it.
      Dark brown sugar has a high percentage of molasses, this will give a different result to mine. It is worth a shot, but you will taste it!
      Thank you for being with us,
      Gemma 🙂

  30. Sneha Agarwal on July 31, 2016 at 9:06 pm

    Hi Gemma,

    Can you please tell me the exact amount of sweetened condensed milk to be used in this recipe instead of egg? Is it 8 table spoons?

    • Gemma Stafford on August 1, 2016 at 2:11 am

      Hi there,
      Yes, 4 tablespoons per egg to be replaced.
      you can also use milled/ground flax seeds for this recipe 1 tablespoon + 3 tablespoons water per egg to be replaced. This will not add any sweetness and may be a better one for you,
      Gemma 🙂

  31. Debbieaussie on July 22, 2016 at 8:32 pm

    Hi Gemma, just made the sugar cookie with mini m&m’s and submitted a photo, so yummy. Thanks so much for the recipe…my hard working final school year teens love them. Thank you ? Debbie

    • Gemma Stafford on July 23, 2016 at 2:12 am

      Hi Debbie,
      That is great Debbie. Great to get a good reaction to our efforts! it makes it all worthwhile,
      Gemma 🙂

  32. kasha24 on July 22, 2016 at 7:40 am

    may you use just brown sugar?

    • Gemma Stafford on July 22, 2016 at 8:02 am

      Hi Kasha,
      Yes you can, it will be perfect,
      Gemma 🙂

  33. Haniya on July 17, 2016 at 6:26 am

    Thank-you

    • Gemma Stafford on July 18, 2016 at 2:23 pm

      🙂

  34. Tultul on May 30, 2016 at 8:57 am

    Oh my goodness
    This is too much tasty
    Today I bake this recipe
    But I’ll make small one

    • Gemma Stafford on May 31, 2016 at 2:44 am

      Thank you Tultul, I do hope you enjoy it,
      Gemma 🙂

  35. Julie on May 15, 2016 at 3:35 pm

    Hey there!
    I was wondering..for the sugar cookie do you HAVE to have cream of tartar?

    • Gemma Stafford on May 16, 2016 at 12:59 pm

      Hi Julie,
      This is a balancing act in the recipe, you can use baking powder as your raising agent, this is already balanced with bicarbonate of soda, so one or the other,
      Gemma 🙂

  36. Aissa2 da bomb on May 10, 2016 at 10:15 am

    what would u do if u want a crispy like maryland type cookie

    • Gemma Stafford on May 11, 2016 at 11:46 am

      Try flattening your cookie more and baking for an extra couple of minutes. Let it cool completely before eating. Be sure to keep an eye on it while baking, every oven is different. Hope this helps 🙂

  37. MikeInVT on May 9, 2016 at 1:46 am

    Oh good gracious where has this been all my life. Seriously, this would have saved me so many guilty calories when I had 6 cookies instead of satisfying my craving to bake and eat with just 1 cookie at the end of the process! Gemma, I adore you and your bigger bolder recipes and this one doesn’t disappoint! I thought nothing could be better than your no-knead cinnamon rolls!

    You asked for suggestions for additional recipes and I have one. I would love a reliable recipe for a flavorful roll out shortbread sugar cookie with SHARP and STURDY edges for decorating. I would also love a tutorial on simple icing designs (of course winter/holiday themed but perhaps something else fun to mix it up like for those summer cookie parties!). I am always at some bakery admiring cookie art wishing mine could ever look half as good.

    Again, you are the best, thanks for the wonderful recipes and videos.

    • Gemma Stafford on May 9, 2016 at 4:02 pm

      Thank you so much for your comment. Check out the recipe section of my website for my best-ever short bread cookie recipe. I think you’re going to love it 🙂

  38. gurkirat on April 30, 2016 at 1:01 pm

    do you have to add the vanilla extract for the sugar cookie?

    • Gemma Stafford on May 1, 2016 at 12:20 pm

      Hi there,
      No, it is not essential,
      Gemma 🙂

  39. Josh on April 22, 2016 at 11:00 pm

    hi Gemma how can I make the chocolate chip cookie into a almost crunchy one? I’m gonna make a batch for my friend’s birthday and those kind are his favorites

    • Gemma Stafford on April 23, 2016 at 3:59 am

      Hi Josh,
      First of all you sound like a really good friend!
      When you make your cookie mixture, flatten it out a bit before you bake it, and bake for a few minutes longer. Do keep an ye on it though as you do not want to burn the edges. Making it thinner will do the job for you,
      Gemma 🙂

      • Josh on April 23, 2016 at 4:37 am

        thanks alot Gemma! 🙂 you’ve been a really great help in my baking 😀

        • Gemma Stafford on April 24, 2016 at 11:51 am

          Hi Josh,
          Thank you, I am happy to hear that from you,
          Gemma 🙂

  40. Taha Gilani on March 26, 2016 at 11:16 am

    Hi Gemma. The taste turned out to be good but the cookies were cakey.

    • Gemma Stafford on March 27, 2016 at 5:14 am

      Hi Taha,
      This is a soft chewy cookie, which is a favorite here in the US. Adding a little more butter, and flattening them a bit more will give you a crisper result,
      Gemma 🙂

  41. Jam on March 15, 2016 at 1:52 am

    Hi Gemma! I absolutely loved the chocolate chips cookie recipe! I wanted to make a big batch of small cookies. Will it work if I just multiply the recipe and scoop them smaller? 🙂

    Thank you for blessing us all with these wonderful recipes! 🙂 HAHA

    • Gemma Stafford on March 16, 2016 at 3:15 pm

      Hi there,
      Yes it will, it is a basic recipe really, it will multiply easily,
      Gemma 🙂

  42. Jam on March 15, 2016 at 1:38 am

    Hi Gemma! I loved this chocolate chip cookie recipe. I’d love to make a big batch of small cookies. Do I just multiply the recipe? ☺️ Thank you for blessing us with this recipe! HAHA

    • Gemma Stafford on March 16, 2016 at 3:16 pm

      Hi there, I think I answered this, but just in case, you can easily do this, it will multiply easily,
      Gemma 🙂

  43. Lucy on March 11, 2016 at 9:50 pm

    Hi love this idea! I was just wondering if I could use white sugar instead of brown for the chocolate chip cookie?

    • Gemma Stafford on March 12, 2016 at 3:53 am

      Hi Lucy, in a word YES! it will not affect the bake, just the flavor. Brown sugar gives a slight caramel flavor,
      Gemma 🙂

  44. Sadie on February 17, 2016 at 8:12 am

    Hi Gemma! Just a suggestion for you – can you do any kind of lemon mug cake? A cheesecake, meringue or cake would be amazing! Its my favorite flavour…

    • Gemma Stafford on February 17, 2016 at 6:49 pm

      I will add it to my list. Stay tuned 🙂

  45. Maria on February 17, 2016 at 1:21 am

    I’ve just baked one chocolate chip cookie. While it was in the oven I was thinking “It’s huge, so I’m going to eat only half of it and save the other half for my husband.”
    And then I’ve tried it.
    And It’s just SOOO GOOOOD! It might be the best chocolate chip cookie ever!
    And now I’m in real struggle what to do with the rest of the cookie. “To eat or not to eat? He will never know it was here…” 😀
    … or maybe I’ll just bake another one, just for him.
    Thanks for the amazing recipe <3

    • Gemma Stafford on February 17, 2016 at 7:10 pm

      Lol. Thanks so much, Maria. Really glad you liked this recipe 🙂

  46. Stacy T on February 16, 2016 at 7:21 pm

    I am curious as to whether there is a way to do several of the sugar cookies in one batch and if adding lime zest is doable without changing anything else in the recipe. I have made all of these several times and they always go over well. I have to make several of them each time so being able to do several in one batch would be awesome.

    • Gemma Stafford on February 18, 2016 at 10:24 am

      Thanks for your question, Stacy. You can always double or triple the recipe if you’d like to make more than one cookie. Adding lime zest should be fine. Hope this helps 🙂

  47. lilli on February 10, 2016 at 12:23 pm

    Hey, I looovvveeee your cookies. I made the sugar cookie and it came out fantastic. But mine came out much bigger than yours and I didn’t flatten it at all. Did I put in too much? Also in the video it seemed like you only put one tbsp of egg and in the recipe it says two which shold it be? Thanks again love your recipes!

    • Gemma Stafford on February 15, 2016 at 2:37 pm

      Thanks so much for your question. Be sure to follow the recipe exactly as it’s written for the best results. Hope this helps 🙂

  48. Jodi on February 9, 2016 at 3:08 am

    Hi Gemma,
    If you remember me (as I posted comments on your websites before), I’m Jodi and I simply love all your recipes. I’ve tried about 3-4 of your recipes already (oreo cheesecake, cookies etc) and they were all successful. Incase you don’t know, it’s Chinese New Year here in Hong Kong and I tripled the choco cookie recipe to make around 45 cookies for everyone and they all liked it! Before that, I also doubled the choco cookie recipe to make 25 for my classmates in my swimming gala. It will mean so much to me if you can reply again. Thanks again and I look forward to enjoy more of your amazing recipes! 🙂

    Cheers,
    Jodi

    • Gemma Stafford on February 9, 2016 at 7:02 pm

      Thanks so much for your sweet comment, Jodi. Really glad you and your classmates liked these recipes 🙂

  49. Vahideh on January 29, 2016 at 1:00 am

    Dera gemma these are amazing

    I have a question pls.
    How much tbs is one beaten egg white. Becouse i want to double the ingrediants.
    Thanks for your attention.

    • Gemma Stafford on January 29, 2016 at 8:41 pm

      Thanks for your question. It depends on which sized egg you are using. Usually large eggs (including the yolk) are 4 tablespoons. Hope this helps 🙂

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